Chickpea, broad bean, zucchini flower, preserved lemon and ricotta salad
“This dish is very much all about the season: it’s light, crisp and summery. Use a basket ricotta from any good deli. You could substitute buffalo mozzarella or burrata.” You’ll need to begin this recipe a day ahead.
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Chickpea, broad bean, zucchini flower, preserved lemon and ricotta salad
Serves
8
Cooking Time
Prep time 40 mins, cook 2 hrs (plus soaking)
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8
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zucchini flowers, stamens removed, leaves separated, zucchini sliced diagonally and reserved, plus extra zucchini flowers (optional), to serve
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2 tsp
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olive oil, plus extra for brushing
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100 gm
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(½ cup) small dried chickpeas, soaked in cold water overnight, drained
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150 gm
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(1 cup) podded peas (400gm unpodded)
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150 gm
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(1 cup) podded broad beans (320gm unpodded)
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1½ cups
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(loosely packed) mint
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2 tbsp
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extra-virgin olive oil
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2 tbsp
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chardonnay vinegar
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2 tsp
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finely chopped preserved lemon rind
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400 gm
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firm ricotta
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1
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Preheat oven to 90C (or lowest temperature setting). Lay zucchini flowers flat on an oven tray lined with baking paper, brush with a little oil and bake until crisp (2 hours).
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2
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Meanwhile, cook chickpeas in a saucepan of simmering water over medium heat until tender (25-30 minutes). Drain, then transfer to a bowl and keep warm.
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3
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Blanch peas, broad beans and zucchini until tender (2-3 minutes). Drain, then add to chickpeas with mint, oil, vinegar and preserved lemon rind, toss to combine and season to taste.
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4
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To serve, transfer chickpea salad to a platter, add crisp zucchini flowers and extra zucchini flowers, and crumble ricotta over.
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This recipe is from the February 2012 issue of Australian Gourmet Traveller.
Drink Suggestion 2010 Meerea Park “Hell Hole” Semillon.
RECIPE Tony Kelly, Stokehouse, Brisbane
PHOTOGRAPHY William Meppem
STYLING Lisa Featherby
DRINK SUGGESTION Ben McNair